Carrots with Black Sesame & Ginger
This is a different take on carrots as your vegetable! Very colorful and delicious with Asian flavors and can be made ahead!
Recipe from Gwyneth Paltrow’s cookbook “It’s All Good”
Carrots with Black Sesame + Ginger
2 tablespoons extra virgin olive oil
2 teaspoons finely minced fresh ginger
4 large carrots cut into matchsticks (about 4 cups)
Coarse sea salt
A couple of drops of hot toasted sesame oil
1 teaspoon soy sauce or Tamari
1 tablespoon toasted black sesame seeds
Heat the olive oil in a large non-stick skillet set over high heat. Add the ginger and cook, stirring it into the oil, until it becomes fragrant, just 30 seconds or so. Add the carrots and stir to combine them with the gingery oil. Add a big pinch of salt and 1/4 cup of water and turn the heat down to medium-high. Cook until the carrots just begin to soften and the water evaporates, 4-5 minutes. Stir in the sesame oil, soy sauce, and sesame seeds and serve.
One Response to “Carrots with Black Sesame & Ginger”
I find this very innovative! And colorful too…